Seafood Handling

HOW TO PROPERLY HANDLE, STORE AND COOK FISH
We've taken every precaution to deliver our products to you safely. Below, you will find some safety tips that you can practice while purchasing, handling and storing seafood to ensure your complete satisfaction.

Buying Seafood

Seafood is a highly perishable food. Be sure to purchase your fish from a reputable supplier with proven safe seafood handling practices. After that, it's up to you!
Always be sure to pick out seafood items at the end of your shopping trip – removing them from refrigeration at the last possible moment. Pack your seafood items with other cold items in the same grocery bag. Do not pack edibles in the same bag with chemical products or fragranced items such as dryer sheets.
Use these indicators to ensure the fillets are fresh:

LOOK: A fresh fillet should have a nice shine to it. This indicates the fish has not dried out (if previously frozen, expect less shine). Dull flesh may indicate the fish is not as fresh as possible. There should be no discoloration (darkening, browning or yellowing of the edges). The bloodline of a Tilapia fillet, for example, should be a nice shade of red or maroon, not brown.

TOUCH: The fish should be cold to the touch. The flesh should be firm. Press the flesh with your finger (or ask your fish monger to). If the pressure leaves a lasting indentation, the fish is probably safe to eat, but perhaps not as fresh as it could be.

SMELL: All fish should have a ‘sea or bay breeze' and mild smell – not a ‘fishy' or ammonia smell. Smell is perhaps the best indication of whether your fish is fresh or not. If the fish has been marinated or breaded by your grocer, we recommend using smell as your best judge for freshness.

For whole fish, indicators of freshness include clear eyes which bulge a little, moist, firm skin which, like fillets, will not keep a lasting indentation when pressed with your finger and a mild sea or bay breeze smell.

Handling & Storing Seafood

Once you’ve purchased your seafood, refrigerate it as soon as possible (within half an hour of buying).
If necessary, use a small cooler or ice packs to keep your seafood cool on your way home.
Immediately upon arriving home, remove the fish from its fish counter packaging (make sure your hands, all utensils and surfaces are clean).
Rinse the tilapia with cold water and pat dry with a fresh paper towel.
Cook your fish right away to ensure the tastiest meal and always cook fresh fish within 2 days of purchase.
If storing your fish for later, place the fillets on a clean plate, pan or other non-metal surface and wrap tightly with plastic wrap. Make sure that your refrigerator is cooling to 32°F. Warmer temperatures will cause the quality of your fillets to deteriorate quickly.
If fillets smell fishy or ammonia-like at any point, they should be discarded.
If you do not plan to use your fillets within 2 days of purchase, wrap them tightly in plastic and then foil, label the package with the date and place in your freezer.
Your fillets will remain fresh while frozen, if packaged properly.

Thawing Seafood

To thaw frozen fillets remove them from your freezer and place them (still in their packing) on a plate in your refrigerator for 24 hours.
Allow to thaw while refrigerated. Never thaw fish at room temperature – this will increase bacteria, cause the fish to lose fluid, and hasten deterioration of the flesh.
Alternative thawing methods:

Run the fillets under cold water, or place them in cold water (replenish every 30 minutes) until completely thawed.

In a microwave, use the lowest defrost setting, and avoid overheating which will cause the fish to cook.

Defrosted fish should be fully cooked immediately after thawing.

Cooking Seafood

Always ensure that your hands, all surfaces and utensils are clean.
Rinse your fillets under cold water (pat dry with a paper towel) and follow your favorite recipe.
Clean all cutting boards, utensils and surfaces that have come in contact with your fresh fish quickly after use.
Regardless of method, the internal temperature should reach between 140-145°F. Monitoring your fish as it cooks is the best way to ensure the perfect outcome.
If you test your fillet with a fork, you will know it is done if the meat flakes easily.
You should never eat undercooked fish.
Refrigerate or freeze leftovers – use within 2 days.

Salmon Puttanesca

Think Smart Italian! This pan-seared salmon puttanesca is inspired by Italian cuisine and it only takes a few ingredients. The salmon will keep your brain healthy and will load you up with Omega-3 fatty acids for a strong immune system!

Rinse salmon under cold water, making sure cavity of fish is completely clean. Pat fish dry with paper towel. Cut 3 shallow slits through salmon's skin, about 3 inches apart, on each side of the fish. Season cavity with salt and pepper.

Stuff cavity with cilantro sprigs, reserved orange rounds, and onion rounds. Drape a large piece of cheesecloth over leeks in bottom of roasting pan. Place salmon on top of cheesecloth.

Squeeze juice from remaining 2 oranges into small saucepan; place pan over medium-high heat, and bring juice to a boil. Add butter, and salt until melted; remove pan from heat. Brush salmon with orange juice mixture. Place roasting pan in oven, and roast salmon, basting every 10 minutes with orange-juice mixture, until skin is crispy and dark golden brown and meat is pink and firm to the touch, about 1 hour. If head or tail of fish become too dark, gently fold aluminum fool over them. Remove pan from oven; pour wine into pan to help loosen salmon. Using cheesecloth to help lift fish, carefully transfer to serving platter. Gently remove cheesecloth from under fish, and serve.

In a mini food processor or blended, combine the cilantro, 1/4 cup of the oil, the walnuts, lemon juice, garlic, 1/4 tsp. salt, a few grinds of pepper and 3 Tbs. water. Process until mostly smooth; set aside.

Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper

Heat the remaining 1 Tbs. oil and 1 Tbs. or the butter in a 12-inch nonstick skillet over medium heat until the butter melts and its foam subsides. Cook 2 of the fillets, turning once, until browned and just cooked through, about 4 minutes total. Transfer the platter, cover and keep warm. Repeat with the remaining fish and 1 Tbs. butter, adjusting the heat as necessary.

Grilled Shrimp Pizza

Think Rustic Grilling! This recipe from the Food Network Kitchen is easy, lean and it will create a savory explosion in your mouth! What could be better than putting grilled shrimp pizza?!

Ingredients:

3/4 pound medium shrimp peeled and deveined

1 red onion, sliced into rounds

1/4 cup extra-virgin olive oil, plus more for brushing

1/2 teaspoon dried oregano

Kosher salt and freshly ground pepper

1 pound prepared pizza dough, at room temperature

1 cup cherry or grape tomatoes, halved

1/2 cup crumbled feta cheese

2 tablespoons chopped fresh parsley

Instructions:

Preheat a grill to medium high. Toss the shrimp and onion in a bowl with the olive oil and oregano. Season with salt and pepper.

Stretch the pizza dough into a roughly 8-by-10-inch rectangle. Lightly brush the grill with the olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove with tongs and put cooked-side up on a cutting board. Brush with olive oil.

Grill the shrimp and onion, turning, until the onion softens and the shrimp are lightly charred, about 5 minutes. Top the crust with the shrimp and onion, then slide the pizza back onto the grill. Top with the tomatoes and feta, cover and grill untie the dough is cooked through and the cheese is soft, about 5 more minutes.

Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into slices.

In a large bowl, mix together mayonnaise, ketchup, sweet chili, lemon juice, a pinch of salt and a dash of black pepper. Set aside.

In a medium pot, cover potatoes with water and big pinch of salt. Bring to a boil. Lower the heat and simmer for 10-12 minutes or until tender when pierced with a fork. Drain, add to the bowl in step 1 and mash with a potato masher while they are still hot.

Stir in salmon cubes, cheddar cheese, spring onion and red onion to combine. Then stir in breadcrumbs and mix well. Lastly, add an egg and stir to bind.

Give the mixture a taste test. Add more salt and pepper if needed.

Cover the bowl with cling wrap and transfer to the fridge to chill for half an hour. This helps the mixture firm up slightly and will be easy to form a well-packed cake.

Place the fish cakes on a baking tray lined with aluminum foil. Freeze for 1-2 hours until solid.

Preheat oven at 390 F for 15 minutes.

Last five minutes before preheating ends, line a baking tray with aluminum foil. Brush the foil with oil.

Remove the fish cakes from the freezer.

Brush some oils on one side of the fish cakes. Transfer cakes to the lined baking tray. Brush the top with oil.

Bake for 8-10 minutes or until the cakes are firm to flip over. At this point, you will see some oil bubbling from the cakes.

Gently flip the fish cakes over and bake them for another 7-8 minutes. You will see the fish cakes turn slightly bigger when they are fully cooked.

To make fish cakes crisp, turn on the grill/broil function. Grill for 4-5 minutes or until the fishcakes turn slightly brown and crispy. Then turn over to the other side and grill for another 3 minutes or until the fishcakes turn slightly brown and crispy.

Remove the tray from the oven and transfer the fish cakes to a cooling rack to cool down. Serve them warm with your favorite dipping sauce.

Notes: Whether you cook these cakes on the same day or later, you have to freeze them as mentioned in step 7. Freezing helps to firm up these cakes.

Coat grill rack with olive oil; reduce grill heat to medium. Place kabobs on hot grill rack and cook 12 to 16 minutes, or until salmon turns opaque throughout and internal temperature of salmon reaches 145°, rotating kabobs 1/4 turn every 3 to 4 minutes. Remove kabobs from grill and place on large serving plate; keep warm.

In small saucepan, heat reserved marinade over medium heat 2 to 3 minutes or until temperature reaches 165°. Drizzle marinade over kabobs and sprinkle with toasted coconut. Serve with a side of your favorite rice, if desired.

Grill the salmon over indirect flame until done, about 8 to 10 minutes. Alternatively, broil salmon for 8 minutes in the oven.

Remove from grill, turn into serving platter and cover with salsa. Garnish with lime wedge and fresh mint or basil. Serve immediately on a bed of fresh arugula (or other greens) and drizzle with 1 Tsp olive oil.

Grilled Salmon Sandwich with Green Apple Slaw

Think Summery Lunch! Cook a refreshing lunch with a savory-glazed salmon that pairs perfectly with the crunchy, sweet-tart apple topping!

Serves 4

Ingredients:

4 skinless, boneless salmon fillets

1/3 cup Heinz 57 sauce, lightly flavored

2 Tbsp. melted butter

1 Tsp. Heinz worcestershire sauce

1 clove garlic, minced

1 granny smith apple, thinly sliced

1/2 cup very thinly sliced red onion

2 Tsp. lemon juice

2 Tsp. extra-virgin olive oil

2 Tsp. chopped fresh dill

1/4 Tsp. salt

1/4 Tsp. pepper

4 kaiser rolls

lettuce leaves

Instructions:

Preheat the grill to medium-high heat. Line the grate with perforated non-stick foil. Combine 57 sauce with butter, Worcestershire sauce and garlic. Brush half this mixture over salmon.

Grill the salmon, basting with remaining sauce, for 4 to 5 minutes per side. Toss the apples, onion and dill with the lemon juice, oil, salt and pepper. Slice roll in half and toast lightly on the grill.

Place a leaf of lettuce on each halved roll, top with a pice of salmon and equal amounts of slaw.

Elegant Twist: For an elegant main course, serve the salmon fillets and slaw with steamed baby potatoes, seasonal vegetables and the crusty rolls on the side.

Cut kernels off ears of corn into a large bowl (you should have about 1 1/2 cups). Add beans, avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. Season with salt and pepper.

Arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.

Lightly coat a large skillet with cooking spray. Place over medium-high heat. Sprinkle the trout with the salt and season with pepper; gently place 2 fillets in skillet, skin sides up.

Reduce heat to medium, and cook until undersides are golden brown, 4 to 5 minutes. Carefully flip fish, using two spatulas if necessary. Cook until fish is slightly flaky in center when poked with a fork, about 2 minutes more.

Transfer fish to a platter; keep warm. Wipe out skillet and repeat with remaining 2 fillets.

Garlic-Herb Shrimp over Quinoa

Think Ancient Incan Grain! Quinoa originated in Peru during the time of the Inca. This South American inspired dish will take you palate to another continent!

Ingredients:

1 1/2 cups water

1 cup quinoa (any color), rinsed

3 Tbsp. olive oil

1 lb. frozen, de-veined uncooked shrimp, rinsed to thaw

2 cloves garlic, peeled and chopped

1/4 cup chopped fresh cilantro (or basil)

1/2 each red, green and yellow bell pepper, sliced

1/4 tsp. sea salt

1 Tbsp. olive oil for drizzling

1 avocado (optional)

Instructions:

Bring water to a boil in a small pan. Add quinoa, reduce heat to low and simmer covered for 15 minutes.

While quinoa cooks, toss shrimp with 2 Tbsp. olive oil, garlic, and cilantro in a bowl.

Heat remaining 1 Tbsp. oil in a grill pan over medium heat. Add bell peppers and a pinch of salt. Let cook for 4 -5 minutes, until tender but still crunchy.

Transfer peppers to a bowl or plate and return pan to the heat. Add shrimp, a pinch of salt, and cook over medium-high heat for 2-3 minutes, turning to cook on both sides and until slightly browned and no longer translucent.

Spoon quinoa onto serving plate. Top with peppers and about 8 shrimp per person (5-6 for jumbo shrimp).

Add several avocado slices to the plate. Drizzle quinoa and shrimp with olive and a sprinkle of remaining salt.

Heat oil in a medium skillet over medium heat. Add shallots and cook, stirring frequently, until they begin to soften, about 5 minutes. Add garlic, pepper, salt and paprika. Stir until evenly blended and remove from heat.

Arrange tilapia in prepared pan in an even layer. Spread crab mixture evenly over the top. Bake until tilapia is cooked through and crab topping is golden, about 22 to 25 minutes. Cool for 5 minutes, then transfer to serving platter. Garnish with parsley and lemon wedges.

Summer Garden Tilapia

Think Outdoor Gourmet! This easy recipe can be made on the grill, a campfire or in the kitchen. Use local or even home-grown herbs and tomatoes if you have them!

Ingredients:

4 6-oz Ecuadorian tilapia fillets

2 Tbsp olive oil

1 clove garlic, peeled and chopped

6 Roma (plum) tomatoes, diced

1/2 fennel bulb, cut into small, thin slices

1/4 cup fresh parsley, chopped

12 fresh basil leaves

1/2 tsp sea salt

1/4 tsp black pepper

Instructions:

Cut 2 large pieces of parchment paper and 2 large pieces of aluminum foil. Place parchment paper on top of foil. Rinse fresh tilapia fillets, pat dry, and place 2 fillets on each piece of parchment paper.

Toast pine nuts in a wide (not nonstick) frying pan over medium heat until lightly toasted, about 3 minutes. Pour into a medium bowl and set aside.

In the same pan, heat 1 tbsp. olive oil over medium heat until just warm and add panko. Toast panko, stirring occasionally, until a shade darker, about 5 minutes. Add anchovies and garlic; stir to combine well.

Turn radicchio skewers over. Brush fish on both sides with olive oil and grill, skin side down, 3 to 4 minutes (close lid on gas grill), or until they look opaque (cut to test) and loosen easily. Using 2 spatulas, gently turn fish over (close lid on gas grill) and cook 1 minute more. Transfer fillets to plates and radicchio to a cutting board. Season fish with salt, pepper, and a few drops of lemon juice to taste.

Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.

Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Remove fillets from bag; discard marinade. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets on grill rack over foil pan on unheated side. Close lid; cook 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Think Ultimate Layer! This dish is layered with essential nutrients that help you maintain a healthy immune system and brain function!

Ingredients:

8 (4-ounce) rainbow trout fillets

16 (size U-15) prawns, peeled and de-veined

1 tablespoon kosher salt

1 tablespoon granulated garlic

1 tablespoon lemon pepper

4 tablespoons olive oil

1 cup chardonnay wine

6 cups Idaho Mashed Potatoes, recipe follows

16 asparagus spears, cooked and kept warm

1/2 cup cooked spinach, kept warm

Lemon-Shallot Beurre Blanc Sauce, recipe follows

24 Idaho Potato Gaufrette Chips, recipe follows

Instructions:

Preheat oven to 250 degrees F.

Season trout fillets and prawns with salt, garlic, and lemon pepper.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat and then place trout fillets, skin-side down. Sauté fish for 1 minute, turn, and cook for 1 more minute, or until fish is just cooked through.

Add 1/2 cup chardonnay to the pan and hold in a warm oven until ready to serve.

In another saute pan, heat remaining 2 tablespoons olive oil, add shrimp, and cook for 1 to 2 minutes on each side. Add the remaining 1/2 cup chardonnay to the pan and hold in warm oven.

In the middle of each entree plate, place 1/3 cup hot mashed potatoes. Place 2 spears of asparagus on top of the potatoes. Place 1 portion of cooked trout on top of the asparagus, and then place 1/3 cup additional mashed potatoes on trout. Place 1 tablespoon of cooked spinach on the potatoes and top with 2 prawns. Drizzle each plate with a little Lemon-Shallot Beurre Blanc Sauce, and garnish each plate with 3 gaufrette chips.

Idaho Mashed Potatoes:

8 large Idaho potatoes, peeled and cut into 1-inch pieces

2 teaspoons salt

6 tablespoons unsalted butter, melted

1 cup heavy cream

1/4 teaspoon freshly ground white pepper

Mashed Potatoes Instructions:

Place potatoes in a medium saucepan and cover the potatoes with water by 1-inch. Add 1 teaspoon salt and bring to a boil. Reduce the heat, and simmer until the potatoes are fork tender, about 12 to 15 minutes.

Drain into a colander. In a mixing bowl, mash potatoes until no lumps remain, and then add butter.

In a small heavy saucepan, boil the Champagne vinegar and chardonnay with the shallots over high heat until only 1 tablespoon of liquid remains.

Add heavy cream and cook for 1 minute. Remove from heat and add butter, 1 tablespoon at a time, whisking after each addition until melted before adding more. When all the butter has been incorporated, whisk in the lemon juice, kosher salt, and white pepper.

Hold the sauce in a warm spot but not over direct heat.

Idaho Potato Gaufrette Chips:

Vegetable oil, for deep frying

1 medium Idaho potato, peeled

Salt

Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large, deep, heavy pot halfway with oil and heat to 350 degrees F. Using a mandoline, make very thin, cross-cut potato slices. Fry until golden brown. Remove to a paper towel-lined plate to drain and salt lightly.

Whole Rainbow Trout Baked in Foil

Think French Papillote! This is a simple and versatile French inspired way to cook trout - it can be cooked indoors or on your grill!

Ingredients:

Extra virgin olive oil

Salt and freshly ground pepper

2 lemons, one sliced, one cut in wedges

8 fresh tarragon or dill sprigs, or 4 rosemary sprigs

Chopped fresh tarragon, dill or parsley for serving

Instructions:

Preheat the over to 450 degrees

Cut four sheets of heavy duty aluminum foil or eight sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares.

Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square.

Season both sides with salt and pepper and open them out flat.

Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together.

Drizzle 1/2 teaspoon olive oil over each fish.

Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes.

The flesh should be opaque and pull apart easily when tested with a fork.

Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you.

Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley.

Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess.

In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough).

Carefully place the trout, meat side down, in the skillet and sauté for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.

Jasmine Rice:

3 cups Jasmine rice, rinsed

3 1/2 cups cold water

3/4 cup finely diced onion

1 bay leaf

Salt

White Pepper

Rice Instructions:

Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil.

When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat.

Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.

Citrus Vinaigrette:

1/4 cup Champagne vinegar

3/4 cup fresh citrus juice (lemon, lime, or orange, or a combination), plus more if desired

Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired.

Asian Rainbow Trout

Think Asian Cuisine! This is a light dish that only takes basic ingredients to make and has great flavor!

Ingredients:

4 (6 ounce) fillets boneless, skinless rainbow trout

2 teaspoons soy sauce

salt and pepper to taste

1 teaspoon white sugar

1 teaspoon olive oil

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

4 green onions, chopped

Instructions:

Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.

Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Add the cream, chives, and pickled okra and cook for 1 minute longer. Remove from the heat and keep warm until ready to serve the fish.

In another large skillet, heat the vegetable oil over high heat until hot.

Combine the flour, Essence*, salt and pepper in a shallow bowl or plate and dredge the fish fillets quickly in the seasoned flour, shaking to remove any excess. When the oil is hot, add the remaining tablespoon of butter to the skillet and, when it foams, add the fish fillets to the skillet, in batches if necessary, and cook until lightly browned on both sides, about 2 minutes per side.

Divide the succotash between 4 or 6 entree plates and top each serving of succotash with a fish fillet.

Emeril's ESSENCE Creole Seasoning:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Source: Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Sesame Wonton Triangles with Smoked Salmon and Wasabi

Think Smokey Crunch! Enjoy the taste of smoked salmon with a wasabi punch on a crunchy bite-size wonton!

Ingredients:

1/4 cup plus 1/2 teaspoon toasted sesame oil

1 egg white

8 wonton wrappers

2 tablespoons sesame seeds

2 tablespoons seasoned rice vinegar

2 tablespoons chopped chives

1 1/4 teaspoons wasabi paste*

1 teaspoon minced peeled fresh ginger

6 ounces sliced smoked salmon

Daikon radish sprouts or other small sprouts

Instructions:

Preheat oven to 350°F.

Whisk 1/4 cup oil and egg white in small bowl to blend.

Place wonton wrappers in single layer on work surface; brush with some of oil mixture and sprinkle with half of seeds. Fold diagonally in half. Brush with more oil mixture; sprinkle with remaining seeds. Cut each into 2 triangles.

Place on baking sheet. Bake until golden, about 13 minutes. Cool.

Whisk vinegar, chives, wasabi, ginger, and 1/2 teaspoon oil in bowl.

Cover each wonton with 1 salmon slice, then drizzle with wasabi mixture. Top salmon with sprouts, then fold salmon over sprouts. Top with more sprouts.

* Found in the Asian foods section of supermarkets and at Japanese markets.

Grilled Salmon with Hoisin Glaze and Plum-Ginger Relish

Think Heart Healthy! Let the power of plum help you manage your high blood pressure and reduce stroke risk!

Ingredients:

4 ripe plums, unpeeled, pitted and finely diced

2 tablespoons fresh ginger, peeled and minced

1/4 cup unseasoned rice wine vinegar

6 (8-ounce) salmon fillets with skin

3 tablespoons olive oil

1 tablespoon kosher salt

2 tablespoons freshly coarse-ground black pepper

1/2 cup hoisin sauce

1/4 cup scallions, white and green parts, thinly sliced

3 tablespoons sesame seeds, toasted

Instructions:

In medium bowl, stir together plums, ginger, and vinegar. Refrigerate until ready to serve.

Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.

Rub salmon fillets on both sides with oil and sprinkle with salt and pepper.

Arrange fillets on grill, skin sides down. Grill, turning once, until just cooked through, about 6 to 8 minutes per side, brushing with hoisin sauce during last 30 seconds of cooking on each side.

Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Warm before using.

Cut top and bottom 1/4 inch off each orange. Stand 1 orange on 1 flat end. Using small sharp knife, cut off peel and white pith. Working over large bowl, cut between membranes, releasing segments into bowl. Repeat with remaining orange.

Add salmon, fennel, mint, and olive oil. Gently toss to combine. Season with salt and pepper.

* Star-shaped seedpods; sold in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Grease the bottom of a 3-4 quart slow cooker and stack the "Murphy's Irish Seafood" salmon fillet in the appliance.

In a heavy saucepan, combine the remaining ingredients and bring to a boil over a high heat. Stir, then pour over the salmon steaks in crockpot, cover, and cook on low for 3 hours or until salmon flakes when tested with a fork.

Heat 2 Tbsp oil in heavy large saucepan over medium-high heat. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes.

Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes. Transfer to small bowl and cool. DO AHEAD: Can be made 1 day ahead. Cover sambal and chill.

For marinade and shrimp:

Whisk lime juice, 3 Tbsp oil and 2 Tbsp sambal in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.

If using shell-on shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife.

Place peeled or shell-on shrimp in large glass baking dish. Brush shrimp all over with marinade. Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.

Ingredient tip: Shell-on shrimp cook up more succulent and flavorful but are a bit messier to eat than peeled (which you can use if you prefer). For ease of preparation, the seafood department at some supermarkets sells uncooked (fresh) shell-on shrimp that have already been deveined.

Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2-3 minutes, stir in balsamic and summer 1-2 minutes to reduce by half. Pour the brown butter and vinegar over fish.

Puree shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.

Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups, 8 to 10 minutes.

While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.

Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.

Heat the oil over medium-high heat in a large nonstick skillet. Add fennel slices and 1/8 tsp. of the salt. Saute, stirring frequently, until the fennel has softened and browned a bit on the edges, about 5 minutes. Add the tomatoes and another 1/8 tsp. salt and mix well. Cook another 3-4 minutes, stirring often, until the tomatoes soften. Add garlic and cook another minute. Transfer the mixture to a plate and let cool to room temperature while you prepare the fish.

Preheat over to 400 degrees F. Line a rimmed baking sheet with foil.

Fold the fish fillets in half lengthwise along the center seam by tucking the thin side of the fillet under the thicker side. This will allow the fillets to cook evenly. Place the folded fillets in the prepared pan, thin side down. Cover the pan tightly with foil, shiny side down. Cook the fish 13-15 minutes, or until opaque and just beginning to flake with a fork.

Cut grapefruit in half widthwise (between the top and bottom ends). Use a grapefruit or paring knife to cut sections from the membranes. Use a spoon to scoop and transfer sections to a bowl. Squeeze any juice from the shell into the bowl (you will have about 1-2 cups sections and juice). Add the cooled fennel mixture along with 1/4 tsp. of the pepper and gently mix together.

When the fish is done, uncover the pan and season the fillets with remaining 1/4 tsp. salt and 1/4 tsp. pepper. Transfer fillets to plates, sppon the compote across the tilapia, and serve.

Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning. Serve immediately with mango salsa.

Spanish Tilapia Stew

Grilled Tilapia with Smoked Paprika and Parmesan Polenta

Think Smokey Rub! The smokey flavor of grilled tilapia pairs perfectly with the creamy cheesiness of the polenta.

Prep Time: 30 minutes

Yield: 4 servings (serving size: 1 fillet and 1 cup polenta)

Ingredients:

Polenta:

4 cups fat-free milk

1 cup quick-cooking polenta

1/4 teaspoon salt

1/3 cup (1 1/2 ounces) grated Parmesan cheese

Fish:

1 1/2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 (6-ounce) tilapia fillets

Cooking Spray

Preparation:

To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.

To prepare fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Divide ½ cup of the oil between 2 large pots and heat over medium heat. Divide the onions, carrots, parsnips, and celery between the pots and cook, stirring occasionally, until tender, 18 to 20 minutes. Dividing evenly, sprinkle with the flour and cook, stirring, for 1 minute (do not let darken). Divide the wine between the pots and simmer for 1 minute.

Divide the cream between the pots; season each with 1 teaspoon salt and ½ teaspoon pepper and bring to a boil. Remove from heat and, dividing evenly, stir in the parsley. Divide the vegetable mixture among four 8-inch square baking dishes and let cool.

Meanwhile, place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 1 tablespoon salt. Reduce heat and simmer until tender, 15 to 18 minutes. Reserve 3 cups of the cooking water, drain the potatoes, and return them to the pot. Add 1 cup of the remaining oil, 1 ½ teaspoons salt, 1 teaspoon pepper, and 1 cup of the reserved cooking water and mash (adding more cooking water, if necessary) until smooth.

Dividing evenly among the baking dishes, nestle the fish and shrimp in the vegetable mixture. Top with the potato mixture.

In a small bowl, combine the bread crumbs and the remaining ¼ cup of oil. Dividing evenly, sprinkle over the potatoes.

To eat tonight: Bake the casserole on a rimmed baking sheet at 375° F until golden brown, 20 to 25 minutes.

To freeze and cook later: Freeze the unbaked casserole, tightly sealed, for up to 3 months. To cook, thaw the casserole and bake, uncovered, on a rimmed baking sheet at 375° F until heated through and golden brown, 40 to 45 minutes.

Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.

Add oil to the pan. Add celery, leek, salt and pepper and cook until the vegetables just begin to soften, about 2 minutes. Add broth, potatoes and corn. Bring to a gentle simmer. Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes. Stir in tilapia and thyme; return to a gentle simmer. Cook until the tilapia is cooked through, about 4 minutes more. Remove from the heat.

Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.

Nutritional Facts

IMPORTANT PART OF A HEALTHY DIET
Fish is an integral part of a healthy human diet. The American Heart Association recommends two servings of fish per week. Tilapia is a low total fat, low saturated fat, low calorie, low carbohydrate and low sodium protein source. It is also high in Phosphorus, Niacin, Selenium, Vitamin B12 and Potassium. According to the FDA’s chart on “Mercury Levels in Commercial Fish and Shellfish”, tilapia has the lowest amount of mercury found in fish.

SOURCE OF OMEGA 3
While Tilapia has fewer omega-3’s than some oily fish, it still provides more heart-healthy nutrients than beef, chicken, pork or turkey. A 3-ounce serving of tilapia provides over 100mg of the long chain, omega-3 fatty acids, EPA and DHA. Given that 100mg of omega-3 fatty acids is the average daily intake in the U.S., tilapia should be considered a better choice than most other protein alternatives. (Source: Sanford Medical Center)

GOOD FOR YOU AND YOUR FAMILYWe know we’re supposed to eat more fish, but how do you get kids to eat it? Feed them fish that doesn’t taste “fishy”! Tilapia quickly accepts the flavor of whatever sauces or spices you use in preparation. It’s a family favorite!

Handling & Storing Seafood

Once you’ve purchased your seafood, refrigerate it as soon as possible (within half an hour of buying).

If necessary, use a small cooler or ice packs to keep your seafood cool on your way home.

Immediately upon arriving home, remove the fish from its fish counter packaging (make sure your hands, all utensils and surfaces are clean).

Rinse the tilapia with cold water and pat dry with a fresh paper towel.

Cook your fish right away to ensure the tastiest meal and always cook fresh fish within 2 days of purchase.

If storing your fish for later, place the fillets on a clean plate, pan or other non-metal surface and wrap tightly with plastic wrap. Make sure that your refrigerator is cooling to 32°F. Warmer temperatures will cause the quality of your fillets to deteriorate quickly.

If fillets smell fishy or ammonia-like at any point, they should be discarded.

If you do not plan to use your fillets within 2 days of purchase, wrap them tightly in plastic and then foil, label the package with the date and place in your freezer.

Buying Seafood

Seafood is a highly perishable food. Be sure to purchase your fish from a reputable supplier with proven safe seafood handling practices. After that, it's up to you!

Always be sure to pick out seafood items at the end of your shopping trip – removing them from refrigeration at the last possible moment. Pack your seafood items with other cold items in the same grocery bag. Do not pack edibles in the same bag with chemical products or fragranced items such as dryer sheets.

Use these indicators to ensure the fillets are fresh:

LOOK: A fresh fillet should have a nice shine to it. This indicates the fish has not dried out (if previously frozen, expect less shine). Dull flesh may indicate the fish is not as fresh as possible. There should be no discoloration (darkening, browning or yellowing of the edges). The bloodline of a Tilapia fillet, for example, should be a nice shade of red or maroon, not brown.

TOUCH: The fish should be cold to the touch. The flesh should be firm. Press the flesh with your finger (or ask your fish monger to). If the pressure leaves a lasting indentation, the fish is probably safe to eat, but perhaps not as fresh as it could be.

SMELL: All fish should have a ‘sea or bay breeze' and mild smell – not a ‘fishy' or ammonia smell. Smell is perhaps the best indication of whether your fish is fresh or not. If the fish has been marinated or breaded by your grocer, we recommend using smell as your best judge for freshness.

For whole fish, indicators of freshness include clear eyes which bulge a little, moist, firm skin which, like fillets, will not keep a lasting indentation when pressed with your finger and a mild sea or bay breeze smell.

Season both sides of your fresh Tropical Brand Shrimp with a pinch of Kosher salt and cracked black pepper.

Heat a large, non-stick skillet over medium-high heat. Once the pan is hot, spread your Olive Oil in the pan.

Add your Tropical Shrimp to the pan (tip: start with the tip of one shrimp, if you do not hear a slight sizzle upon contact, then your pan is not ready - give it another minute to heat before adding your shrimp).

Once your shrimp are in the pan, shake it gently to make sure that nothing sticks, then let the shrimp cook - undisturbed - for 1 to 2 minutes.

When the underside of your shrimp turns pink, pull the pan off of the heat and turn each shrimp over individually. Place the pan back over the heat and squeeze your lemon juice over the shrimp. Add your Thai Basil. Allow the shrimp and basil to cook for about 1 to 2 minutes more. Give all of the ingredients one good stir, then remove your Tropical Brand Thai Basil Shrimp from the pan and place them on a serving dish. Sprinkle with basil from the pan and serve with a squeeze of lime juice. Enjoy!

Begin by filling a large bowl with cold water and lots of ice cubes. Then sprinkle a generous amount of salt onto the floating ice. This will be for dropping the hot poached shrimp into immediately after cooking.

For poaching liquid:

In a pot add two quarts water, 1/2 cup salt (preferably Kosher), and four sprigs of mint. Squeeze half of a lemon into the water and drop the squeezed half into the pot. Bring to a boil, drop all shrimp into the pot and turn heat down to medium. Let shrimp cook for three to four minutes, until just cooked through. You do not want the shrimp to cook so much that they curl up tightly and turn rubbery. Immediately remove shrimp from water and plunge into ice water bowl. This will shock the shrimp, and prevent any further cooking.

For salsa verde:

Make sure herbs are washed of all grit and dried thoroughly. Pick all herbs from stems, and finely chop them. Add them to a mixing bowl. Mince the garlic and anchovy as much as possible, turning it into a paste. Finely chop the capers. Add everything into the bowl with the herbs. Crack a generous amount of black pepper into the bowl. Begin to stir everything together with a spoon while pouring about 1/2 a cup of extra virgin olive oil into the mix. The sauce is meant to be a bit oily. Almost like the consistency of a loose pesto sauce. Add salt to taste. Allow sauce to sit and get to know itself at room temperature for a few hours before serving.

For the salad:

Pick the frawns, (the delicate green dill like looking ferns), from the fennel stalks, rough chop them, and save. Discard the stalks. Cut the fennel in half the long way and cut out the tough stem from the bottom of both halves. Slice the fennel as thin as possible; a French or Japanese mandolin comes in very handy for this part. In a bowl toss the fennel, the remaining frawns, a healthy squeeze of lemon juice, a healthy tablespoon or two of the olive oil, and season with salt. On a salad plate add a pile of the fennel salad. place the cooled and dried shrimp around the border off the salad. Spoon on generous amounts of the salsa verde directly onto the shrimp, and serve.

Yield: 2-3 servings

Created at the International Boston Seafood Show 2010 by Chef Sam Filloramo.

Sesame Broiled Tilapia

Think Quick! A little butter, some sesame seeds and a dash of lemon juice and Viola! Dinner is served!

Ingredients:

1 Lb. fresh Tropical™ Tilapia fillets

2 Tbsp. butter, melted

1 tsp. fresh lemon juice

3 Tbsp. sesame seeds

Instructions:

Combine melted butter and lemon juice in a shallow dish and dip the fillets in the mixture. Place on a lightly greased ovenproof pan. Broil under high heat about 2 minutes each side, basting with the butter/lemon mixture several times during the cooking process. After the final baste, top fillets with sesame seeds. Broil an additional 1-2 minutes until the seeds are golden brown.

Stir together butter, shallot, zest, lime juice, chili, and salt in a bowl.

Prepare Fish:

Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.

Serve each piece of fish with a dollop of chile lime butter.

Suggestion: serve fish over a fresh bed of rice, with avocado slices on the side.

Tilapia with Fine Herb Remoulade

Think Saucy! This is an excellent sauce for almost any seafood. Perfect with fried fish and equally as nice along side poached lobster or shrimp.

Ingredients:

2 large farm fresh or organic egg yolks

4 sprigs of picked tarragon

1/4 cup picked Italian parsley

1/4 cup picked chervil

1/4 cup chopped chives

2 Tbsp rinsed and chopped capers

2 Tbsp chopped cornichons

1 Tspn Dijon mustard

1/4 cup extra virgin olive oil

blended canola oil or grape seed oil

2 Tbsp white wine vinegar

squeeze of lemon juice

salt

Instructions:

Give all of the herbs a good rough chop, and set aside for later use.

In a mixing bowl or food processor add egg yolks, Dijon mustard, vinegar, a squeeze of 1/2 a lemon, and a hefty pinch of salt.

Begin to whisk or run food processor for about a minute until the mixture becomes a bit frothy and a turns from a dark yellow to a lighter tan color.

Then begin adding olive oil while mixing two drops at time until the mixture begins to slowly thicken.

It is crucial to add the oil slowly enough at the beginning so that it mixes nicely into the mixture. This is called emulsifying, and you are essentially making a mayonnaise. The thicker the sauce becomes the faster you can add the oil.

When the olive oil is gone, begin adding the other oil slowly until the mixture becomes the consistency of a loose store bought mayonnaise. At this point taste and decide if you want to add more vinegar or lemon, salt, or possibly a bit of water if it seems too strong. The more you experiment with this technique the better you will get. This recipe should make around two cups of mayo.

Transfer the mayo into another bowl if you've used a food processor, and fold in all of the herbs, capers, and cornichons.

Taste again and decide if it needs additional seasoning (salt), acid (vinegar or lemon), or if you'd like more herbs or pickled vegetables.

Let sit for a few hours before serving so that all the flavors can have a moment to find each other and become friends. Store in fridge for up to five days.

Yield: roughly two cups

Created at the International Boston Seafood Show, 2010 By Chef Sam Filloramo

Seafood Handling

HOW TO PROPERLY HANDLE, STORE AND COOK FISH
We've taken every precaution to deliver our products to you safely. Below, you will find some safety tips that you can practice while purchasing, handling and storing seafood to ensure your complete satisfaction.